Pages

Monday, 30 January 2012

Cig Kofte Urfa - Raw Meatballs

I couldn't think of another name for this post so I just translated the meaning. This is a very famous dish from Sanli Urfa. This is a Kofte(meatball)recipe using red meat that you form into the kofte's but you don't cook them after, so the meat is left raw. There are other variations that I will post substituting the meat with walnuts.

The photos come to me courtesy of Ahmet Usta from Urfa Cig Koftesi Sevenler. Ahmet Usta has a facebook page that I came across with some great photos. I contacted him and asked if he would mind me using some of his photos he most graciously responded saying I could.

This is an easy recipe to make with the process being straightforward. If you are Turkish there is alot of tradition around making it and I have only seen men making this dish. There is also quite alot of kneading involved and you probably need about 30 good minutes to do the job properly or if you are like me doing it in a food processor is quite acceptable as long as your Turkish guests are none the wiser.

I'll show you the photos first followed by the recipe. This recipe can have some variations with the meat with these photos showing the use of egg. The cooked egg is kneaded in with the bulgur, meat mixture then formed.

The story for this food goes that Abraham had caught a deer that he gave his wife to make food for him. Nothing could be found to make a fire and this is the dish she came up with. I am sure thousands of Turks would love to thank her for this very popular dish.

2 cups fine bulgur

250gr fat free dark coloured meat, diced

6 tbs hot chilli powder

1 tbs salt

pinch of cinamon

pinch of pepper

half bunch spring onions, diced

1 onion, diced

1 cup finely chopped parsley

1 tbs pepper(tomato)paste

Put everything into your food processor until well mixed. Slowly add in small amounts (tbs) water and keep processing until you get a consistency like the photo. If you want to add in the egg cook a couple of eggs in the fry pan and mix in. If you want to do it the hard way add everything together and knead for 30 - 45 minutes with Turkish music on in the background to keep you focused.

You can serve like the photo which is on a plate or make into individual portions (meatball size). This is nice with Ayran.

Thankyou, I really like Indian food and try to eat it as often as I can. There are alot of similarities between dishes in the Indian Turish cuisine. The Indians using more spices more arromatics than the Turks.

It is noticeable that there is a great number of tasty recipes on your site and we would like to suggest you to have a look at the Top Food Blog section on our site, the www.mytaste.com

MyTaste is a social platform for foodies and blogs/sites owners like you and it helps to reach more people, get more visibility on the web and share/save recipes. Some of the top food blogs receive 20,000 visitors from us on a weekly basis.

To add your blog to the Top Food Blog list just follow the link http://www.mytaste.com/top-food-blogs

If you have any questions please don't hesitate to contact us atinfo@mytaste.com